Method for processing dewatered fruits and vegetables

A processing method and technology for fruits and vegetables, which are applied to the preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, and food preservation, etc., can solve the problems of long processing time, reduced tissue hardness and brittleness, low production efficiency, etc. Scientific and reasonable, the effect of improving the hardness and brittleness of the structure and shortening the processing time

Inactive Publication Date: 2008-02-27
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows for fast cool down on frozen liquids without losing their effectiveness or causing damage during storage. By utilizing this technique, it saves money compared to traditional methods like cold water immersion techniques. Additionally, there're technical benefits such as improving texture, reducing shrinkage, increasing hardiness, prevention against bacterial contamination, enhancing shelf life, creativity, cost savings due to shorter process cycles, increased efficiency when used alone, and better control over production processes.

Problems solved by technology

This patented technical problem addressed by this patents relates to improving the quality and yield rate of processed food products while reducing their shelf life being affected due to changes caused during storage at different temperatures over time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In this embodiment, the implementation steps adopted are:

[0024] (1) Color protection treatment;

[0025] (2) liquid nitrogen quick freezing;

[0026] (3) Vacuum freeze-drying.

[0027] Fruits and vegetables also include the steps of selecting, cleaning and arranging fresh fruit and vegetable raw materials before performing color protection treatment, and packaging after vacuum freeze-drying.

[0028] The specific process is to select 8 to 9 ripe fresh bananas without deterioration and no pests and diseases, peel them after cleaning and cut them into 8 mm thick banana slices, that is, put the banana slices in 0.5% edible citric acid and 0.1% citric acid. Soak in the solution of ascorbic acid for 15 minutes, and carry out color protection treatment to inhibit the enzyme activity in fruits and vegetables, so that the product can maintain the original color during processing. The color protection treatment can be carried out in a stainless steel basin or soaking pool, ...

Embodiment 2

[0030] Implementation steps are the same as in Example 1. Select fresh potatoes with no deterioration and no pests and diseases, wash them, peel them and cut them into 6 mm thick potato slices, that is, soak the potato slices in a solution of 1.0% edible citric acid and 0.02% ascorbic acid for 30 minutes. Color protection treatment to inhibit the enzyme activity in vegetables, so that the product can maintain the original color during processing. The color protection treatment can be carried out in stainless steel basins or soaking pools, and then put the potato slices into the liquid nitrogen spray quick-freezing equipment. The ratio of liquid nitrogen spraying amount to material weight is 0.9:1.0, and the quick freezing time of liquid nitrogen spraying is 2 minutes, so that the product temperature of the material reaches -20°C. Put the quick-frozen potato slices in the vacuum freeze-drying equipment, keep the vacuum at 30Pa, the temperature of the cold trap is -35°C, the hea...

Embodiment 3

[0032] Implementation steps are the same as in Example 1. Select 8-9 mature fresh bananas without deterioration and no pests and diseases, wash, peel and cut into 8 mm thick banana slices, that is, put the banana slices in a solution of 1.0% edible citric acid and 0.2% ascorbic acid Soak for 20 minutes, carry out color protection treatment to inhibit the enzyme activity in fruits and vegetables, so that the product can maintain the original color during processing, color protection treatment can be carried out in stainless steel basin or soaking pool, and then put the banana slices into liquid nitrogen spray In the shower quick-freezing equipment, the ratio of liquid nitrogen spraying amount to material weight is 1.3:1.0, and the liquid nitrogen spraying quick-freezing time is 4 minutes, so that the product temperature of the material reaches -35°C. Put the quick-frozen banana slices in the vacuum freeze-drying equipment, keep the vacuum at 100Pa, the temperature of the cold t...

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PUM

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Abstract

The invention discloses a manufacturing method of dehydrated fruit and vegetable, which comprises the following steps: protecting color; freezing through liquefied nitrogen; drying in the vacuum; keeping color, taste, appearance, nourishment and so on effectively through combining the rapidly freezing technical and vacuum drying technique; shortening the manufacturing time greatly; displaying good market prospect.

Description

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Claims

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Application Information

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Owner SOUTH CHINA AGRI UNIV
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